- 1/2 cup olive oil, divided
- 1 large onion, minced
- 1 large carrot, minced
- 1 celery stalk, minced
- 4 Fresno chiles or jalapeños, thinly sliced into rounds, seeded
- Kosher salt
- 3 pounds Romanesco or regular cauliflower (about 2 medium heads), cut into florets
- 4 anchovy fillets packed in oil, drained
- 1/2 cup dry white wine
- Freshly ground black pepper
- 1/2 cup torn fresh mint leaves
Heat 1/2 cup oil in a medium saucepan over medium heat. Add onion, carrot, celery, and chiles; season with salt and cook, stirring occasionally, until vegetables are very soft but not brown, 12–15 minutes. Let soffritto cool.
Preheat oven to 450°F. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add half of Romanesco and cook, undisturbed, until deeply browned, about 4 minutes. Transfer to a roasting pan; repeat with remaining 2 tablespoons oil and remaining Romanesco. Add soffritto, anchovies, and wine to roasting pan; season with salt and pepper and toss to combine.
Roast, tossing halfway through, until Romanesco is soft and liquid is mostly evaporated, 25–30 minutes; season with salt and pepper and top with mint.